Monday, October 26, 2009

Rajma Chawal is a simple, yet great combination.........I love to have Rajma with rice rather than with roti......I believe simple combinations make wonderful dishes one among such dishes is Rajma Chawal.......

Cook the soaked rajma, if using pressure cooker, cooker for 2 whistles, lightly mash the cooked rajma with a spatula, this will help in the consistency of the curry and even rajma soaks up the flavours.

In a pan heat oil, once it's hot add bay leaves, cloves, once they start spreading the aroma add the grated onion, green chillies and fry till the onion mixture gets little brown color, now add the tomato puree and fry until the raw smell of the tomatoes is gone(it takes appx.2-3min.), then add coriander powder, cumin powder, red chilli powder and fry for a min., then add the cooked rajma and 2cups of water and allow it to boil on medium heat for 10min., or until the gravy comes to an semi liquid consistency, then add the grated ginger, black salt and garam masala, mix well and remove it from the flame.........

Dear PrasuNice and very well described dish. Unfortunately I wont be able to make it as i could not develop taste for Rajma ha ha.Finally I made Pesarattu and ginger chutney;;It was simply out of the world. Have a look at the photo and don't laugh at the shape.. http://ushnishg.blogspot.com/2009/10/pesarattu-and-ginger-chutney.html

Jeedipappu pakam/ Cashew nut Burfi.......yep, this is all about the popular sweet that we get in G. Pulla Reddy sweet shops in Andhra Prades...

Welcome..........to My Culinary world....I would like to tell that.........the people who love to have good food will love to cook good food ...........you don't have to cook fancy or complicated master pieces,but cooking is an art................